Easiest Way to Make Yummy Crackin' Pork Belly with Spinach-Bacon Mash

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Crackin' Pork Belly with Spinach-Bacon Mash

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Drink water, not alternative drinks. Drinking a soda or cup of coffee every so often won’t hurt you too badly. Using them for your lone source of hydration, conversely, is dumb. Choosing water as an alternative to other beverage adds to your body’s health and allows it stay hydrated. You’re also cutting hundreds of calories out of your diet— without having to be forced to eat terrible tasting diet food. Water is often the key to successful weight reduction and healthfulness.

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We hope you got insight from reading it, now let’s go back to crackin' pork belly with spinach-bacon mash recipe. To cook crackin' pork belly with spinach-bacon mash you only need 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Crackin' Pork Belly with Spinach-Bacon Mash:

  1. You need 1 1/2 kg of Pork Belly, scored.
  2. Take 4 clove of garlic, roughly chopped.
  3. Use 1 tbsp of Sea salt flakes.
  4. Use 1 tbsp of Fennel seeds.
  5. You need 2 tsp of Caraway seeds.
  6. Take 2 tbsp of Olive oil.
  7. Provide 5 large of potatoes.
  8. Provide 1/2 cup of Cooked chopped spinach.
  9. Prepare 3 of Rasher bacon, diced and fried.
  10. Prepare 1/2 of Brown onion, diced and fried.
  11. You need 1 of Milk butter salt (for mashing).

Steps to make Crackin' Pork Belly with Spinach-Bacon Mash:

  1. Pre-heat oven to 140*C..
  2. In mortar & pestle sea salt, fennel seed, caraway seed, garlic and oil. Grind to a paste and rub into pork skin..
  3. Cook for 2 1/2 hours..
  4. Pump up to 220*C for a further 30 minutes..
  5. Towards the end of cooking pork- get your spuds on the boil and make your mash as you normally would (butter salt milk) fry bacon and onion, cook spinach and mix through mash..
  6. Crackling will now be crunchy and delicious. Slice up and serve with mash. Serves 4. Enjoy!.

Spoon the mashed potato into serving dishes and place the chops and garlic cloves on top. Soft tender pork with crisp crackling is a treat enough, but contrast with sweet mash for extra indulgence, from BBC Good Food. The uncured, undried pork belly is like a hunk of tenderloin absolutely draped in rich, delicious pork fat. The finished pork belly is sweet from the caramelized sugars and salty and spicy from the rub, soft and unbelievably rich from the slow cooking and. This easy practically fool proof method of cooking pork belly makes the meat juicy while making the skin very crispy.

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